The latest endeavor that I (Bearclaw) went on was doing something with our remaining onion, garlic, basil, zucchini plus some of extra veggies that we picked up at the Farmer's Market.
With the beautiful weather we were experiencing, I decided to do a bit of grilling and took the onion and garlic combined with other remaining veggies and skewered them, seasoned them with salt, pepper, olive oil, and some spice to add a touch of kick.
Then since we had a lot of Zuchini, I went ahead and bathed them in salt and pepper and wrapped them in foil and placed them in the grill. They turned out to be delicious.
The final thing I made was a pesto using more of the garlic, fresh basil, almonds (instead of pine nuts), parmesan cheese, and olive oil
It has been quite a week of delicious food. Look forward to the weeks to come.
From Tina: I was in charge of the fava beans and the arugula. The fava beans are actually a bit of work. You have to peel them twice. You open up all the seed pods to remove the beans, plunge them into boiling water for a minute, throw them into an ice bath, and then actually pop the outer layer of skin off. You end up with this:
The fava beans were destined for a dip we were SO excited to try but unfortunately they got slimy pretty quick and late nights meant we couldn't get to the grocery store to buy missing ingredients. Alas, in full confession, these beautiful fava beans landed in the compost :(
However, my other task was using our arugula. I put an ask on Facebook for ideas and got TONS of great recipes and suggestions. I can't wait to get more arugula to try them all! Ultimately, I went with Dianne's suggestion to fold it into pasta. I made a cream sauce and added some mushrooms for the Farmer's Market to make a meal that lasted us much of the week. SO fantastic!
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